As a freshman at Trinity University in San Antonio, TX, founder Jacob Hurrell-Zitelman had an idea to start a coffee shop and bar right down the street from the university. With little money, and being only 18 years old at the time, he had to pivot the idea into solely a coffee company. When starting Quick Sip Coffee, he had very little knowledge of specialty coffee. It was actually his first cappuccino at Pulp Coffee, a specialty coffee roaster in San Antonio, that inspired him to learn more and start his career in the specialty coffee industry. Jacob started studying roasting and brewing techniques with local specialty coffee roasters and cafes. In that time he learned about the true craft of specialty coffee: how each bean varietal, region of the world, elevation, and climate that characterizes a coffee develops its unique flavor notes. What he learned in his study however, was that the packaged cold brew market was wildly lower quality than the new wave specialty coffee shop's were providing. With this, Jacob founded Quick Sip Coffee, a bottled specialty cold brew company. What he wanted to do was take the specialty coffee shop experience of highlighting different regions of beans with unique flavor notes, and put it into a bottle. Doing this allows people on the go to get high quality specialty coffee with the pop of a cap.
Our Original coffee is brewed with a naturally processed Ethiopian bean. We used an Ethiopian bean to stay true to coffee's historical roots, as Ethiopia is thought to be its place of origin. This coffee is made with two simple ingredients: coffee and water, which allows it to highlight notes of berries and chocolate with each sip.
Our Texican coffee is brewed with a washed processed Mexican bean. We used a Mexican bean to stay true to our roots in South Texas, and especially San Antonio. This coffee is made with three simple ingredients: coffee, ground cinnamon, and water, which allows it to highlight nutty notes specific to Mexican beans and cinnamon associated with "Mexican Coffee".